ZENB Penne with Balsamic Roasted Brussels Sprouts & Pancetta

This tasty dish features pancetta and balsamic roasted brussels sprouts to compliment your ZENB Penna Pasta. You will love the flavors while you enjoy a good source of fiber, good source of vitamin C, low saturated fat, and low cholesterol.

• 1 pound Brussels sprouts, trimmed, halved
• 2 tablespoons balsamic vinegar, divided
• 1 tablespoon olive oil
• 3/4 teaspoon each kosher salt & ground black pepper
• 1/3 cup finely chopped pancetta (about 2 ounces)
• 12 ounces ZENB Yellow Pea Penne Pasta, uncooked
• 1 small lemon, juiced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons coarsely chopped toasted hazelnuts
• cracked black pepper

INSTRUCTIONS

1.

Preheat oven to 425°F. Place Brussels sprouts, 1 tablespoon vinegar, oil, salt & pepper on rimmed baking sheet lined with foil. Toss gently until evenly coated; top with pancetta. Bake 20-25 minutes or until Brussels sprouts are deep golden brown, stirring gently halfway through. Drizzle with remaining vinegar.

2.

Meanwhile, cook ZENB Pasta as directed on package. Drain, return to pot.

3.

Add roasted Brussels sprouts mixture, lemon juice and cheese to pot. Mix gently until well combined. Serve topped with hazelnuts and cracked black pepper.